This is my go to chocolate chip cookie recipe. I honestly can't understand the poor reviews that state their cookies turned out dry, hard or crumbly. I suspect that either a mistake was made when measuring the butter for the recipe or margarine was substituted for the butter. You really can't cheap out on this recipe and expect a million dollar cookie. I've made this recipe exactly as written and it turned out perfect. If you really love chocolate chip cookies, give these changes a try. The changes only intensify the chocolate flavor without changing the integrity of the cookie. Bring 2 cups butter (four sticks or 1 pound) to room temperature. Follow instructions and recipe as written, but change vanilla to 4 teaspoons and add 6 level tablespoons very fine freshly ground espresso beans. Espresso brings out chocolate flavor in any recipe. Also make sure that your chocolate chips have at least 60% cocoa, such as with Ghirardelli chips. If you really want to intensify the chocolate flavor, finely grate a 1 pound chocolate bar and add to the dough. I also use equal amounts chocolate chips to walnuts, 4 cups each. You get really chunky, substantial cookies with great flavor. As with other reviewers, my cookies were perfect at 11 minutes. If you wait until they start to turn golden brown, like tollhouse, they are way too done and you will get hard cookies. Whether you make the recipe as written or with my additions, it's a winner.
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This is my go to chocolate chip cookie recipe. I honestly can't understand the poor reviews...